Was just searching for same thing. Local drug store here has them on sale also and I just bought 24, and going back out tonight to buy another 24. I eat about 3-4 a day now and of course use them for baking and such. I also wanted to try a recipe for a egg bun for burgers.

Eggs are on sale at the local drugstore, which makes me wonder - how many eggs are too many? I could easily eat a dozen in a day. With fat, of course.

Any reason too many eggs are a bad idea?

I think you have to consider how much protein and carbs that you are eating in a day. Other than that, I would not think that a dozen a day as long as you are not eating other sources of protein is too many. You would get about 84 grams of protein in a dozen eggs and about 4 grams of carbs. I read about a guy who only ate eggs to lose weight. His doctor was very upset with him because the doctor thought that his numbers would be bad. But it actually improve his cholesterol numbers immensely. Eggs are very healthy to eat.
Carolyn

"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia
“Eat animals. Mostly fat. Enjoy!
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has anyone else heard of baking eggs in the oven to achieve a hard "boiled" egg. I tried it and it was really neat. I have an electric oven and I put the eggs in silicon muffin cups and baked it at 350 for 35 minutes, then dumped them into ice water. ( My eggs are over two weeks old also. i always keep some eggs of of the dozen be be my old boilers)

Anyway, I hate making boiled eggs cause I can't peel eggs cleanly at all and not only did they cook, they had NO green edges and the peeled easily, except one but 75% success is better than what I usually get which is pitted pulled apart whites.

My sister sells Tupperware. She gave me a steamer for the microwave and I can hb 12 eggs in 12-14 minutes. Then rinse them in cold water and put them directly in the fridge. Peel extremely easy and can't tell they're from the microwave.

has anyone else heard of baking eggs in the oven to achieve a hard "boiled" egg. I tried it and it was really neat. I have an electric oven and I put the eggs in silicon muffin cups and baked it at 350 for 35 minutes, then dumped them into ice water. ( My eggs are over two weeks old also. i always keep some eggs of of the dozen be be my old boilers)

Anyway, I hate making boiled eggs cause I can't peel eggs cleanly at all and not only did they cook, they had NO green edges and the peeled easily, except one but 75% success is better than what I usually get which is pitted pulled apart whites.

I have never tried baking them in the oven. I cook my eggs on the stove. I put them in cold water and let them come to a boil. This takes about 8 minutes on my stove. I then turn the burner down to low and cover them with a lid. I then cook them for about 15 minutes more. Then I rinse them with cold water and add ice to the pan with cold water in it. When they are very cold, I then put them in the fridge. They peel beautifully.
Carolyn

I do what you do Carolyn but without the ice. I also crack. After boiling, I rinse with cold tap water, crack them, and rinse again and let them cool in the water. No issues peeling . . . I can't say never because it has happened, but it is rare. My mom, farm girl, always claimed that the fresher the egg, the harder to peel. I can't say, but she gathered eggs daily so probably had some first hand knowledge working for her.

I do what you do Carolyn but without the ice. I also crack. After boiling, I rinse with cold tap water, crack them, and rinse again and let them cool in the water. No issues peeling . . . I can't say never because it has happened, but it is rare. My mom, farm girl, always claimed that the fresher the egg, the harder to peel. I can't say, but she gathered eggs daily so probably had some first hand knowledge working for her.

I believe that is true that the fresher the eggs, the harder they are to peel. I think it is because the moisture evaporates out of the egg over time, so there is not so much white in the shell when they are not too fresh. I was raised in the country, and we had our own cow and our own chickens. My dad raised a steer every year for meat for us. My brothers and my dad also went hunting in the fall. We had a huge garden also.
Carolyn

One of my favorite ways of cooking them is to make coffee eggs: put eggs in a pan to boil with the appropriate amount of water, then addd ground coffee and onion skins. Cook as usual, but when they're done take them off the heat and let them sit for an hour or so in the water. The eggshells turn a dark brown color, the egg whites turn light brown and the whole egg takes on a rich, nutty taste. They're wonderful. This is a variation on a jewish recipe in which the eggs were baked overnight in the coffee and onion skins at 250° so they wouldn't have to cook on the sabbath.

As much as I love eggs, I have to limit my intake - too many and I just can't face eating them for a few days. I can't imagine eating a dozen in a day.

I've made Tea Eggs, and they are pretty. I hard boil the eggs first then I crack the shell without peeling it and let is soak overnight in a tea mixture with cloves, cinnamon, and some other spices, I think 5 spice. I've heard of doing it with soy sauce and other savory sauces but haven't tried that yet.

We have our own chickens and I have always found them very hard to peel when they are fresh. Someone told me to add salt to the water. I did that this morning and the peel came right off and they were only a day or so old. So happy right now!

I have an electric pressure cooker with a steam setting. I pour in a cup of water, set the eggs on the steamer rack and set it for 4 minutes (3minutes for soft boilers). It takes about 5 or 6 minutes for the pot to come to pressure, so maybe 10 minutes total. I like that I don't have to watch for the water to boil or worry about cracked eggs. I just plunge the finished eggs into cold water to stop the cooking. They peel like a dream.

An article in Cooking Light just said that eggs are the *best* source of protein because of all of the other nutrients they contain but also you get more bang for your buck when comparing the carbs to the calories.